Cranberry wholemeal cookies with oats and white chocolate
150g plain flour (I used wholemeal flour)
120g brown sugar
50g instant oats
100g dried cranberries
25g ground almonds (I ran out, so omitted this)
50 g white chocolate chips
2 eggs yolks
1/2 tsp baking soda
1/2 tsp salt (I omitted this as I used salted butter)
1 tsp vanilla essence
Preheat oven at 190 degrees C. Sieve together the flour, baking soda and salt in a large bowl. Stir in the ground almonds, brown sugar, oats, cranberries and white chocolate chip.
Melt butter in the microwave or a small pan over low fire. Stir the butter into the dry ingredients together with the egg yolks. Mix well, then using your hands, form balls of dough, pressing down on a baking tray lined with a baking sheet. Leave space in between the cookies for them to spread.
Depending on how big your cookies are, bake for 12 - 15 minutes, or until sufficiently browned. Remove and cool on wire rack for them to harden.